Carrot Ginger Soup

This week, rain finally came to the Bay Area. And with it, the craving for warming, soothing, bright foods. Enter my favorite wintertime soup, a Beta-Carotene Bomb, filled with carrots, sweet potato, and loads of aromatics.

It brightens the rainiest of days.

I can’t actually recall the last time I used a recipe for this, but on my latest batch I tried to keep track of my ingredients so I could share it with you. Take this recipe as an outline, and feel free to get creative.

Happy slurping!

Carrot Ginger Soup

Serves 6
Active time: 20 min | Total time: 1 – 1 1/2 hours


  • 8 large carrots
  • 1 medium-large sweet potato
  • 1 medium yellow or white onion
  • 1 T olive oil
  • Salt and pepper, to taste
  • Knob of ginger, about the size of your thumb
  • 3 C vegetable or chicken broth
  • Optional: turmeric root or powder
  • Optional: 1 C butternut squash, peeled and sliced into 1-inch thick rounds


Pre-heat oven to 375º F.

Peel carrots and sweet potato, and chop sweet potato into 1-inch thick rounds. Peel onion and chop in half or quarters. Place all vegetables on a baking sheet and toss with olive oil, salt and pepper. Roast for an hour, turning once or twice, until the vegetables are nicely caramelized and tender.

While vegetables are roasting, peel ginger using a spoon and chop roughly. Toss it in a blender until vegetables are ready. Add the roasted vegetables to the blender with about a cup of broth and blend well.

Pour the mixture into a sauce pot and add the remaining broth to thin to your desired consistency. Taste, and add salt if needed. If eating immediately, heat to simmering, and serve.


Soup will keep for about 5 days, or freezes will for up to 2 months.

I like to let the soup sit for one day to let the flavors meld before heating and serving.

Soup is warming and delicious on it’s own, or you can top it with a dollop of Greek yogurt, kale chips, croutons, or pesto.

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